Introduction

If yer gonna cheat on the holidays - why not do it with real Mashed Potatoes instead of the peacan pie?? As your guests listen to the recipe and t hink you're crazy you'll just smile ... then they'll taste it and beg you for the recipe!This is time consuming but real easy to make!
If yer gonna cheat on the holidays - why not do it with real Mashed Potatoes instead of the peacan pie?? As your guests listen to the recipe and t hink you're crazy you'll just smile ... then they'll taste it and beg you for the recipe!This is time consuming but real easy to make!

Directions

Start with the roasted garlic: Preheat the oven to 350 degrees F. Peel outermost layers of skin off garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe sauté pan over med heat. Add garlic, cut sides up, and sauté for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool.Pop garlic cloves from their skins and place cloves in a blender. Puree until smooth; you should have a paste-like consistency.

For the potatoes: Cube the potatoes and boil with salted water until tender, about 10 minutes. Drain well, and remove skins. Alternatively, smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.